There’s something deeply comforting about a casserole—especially when potatoes, eggs, and cheese are at its core. This Potato and Egg Casserole is the kind of meal that feels both homey and satisfying, while still being versatile enough to serve for breakfast, brunch, or even dinner. Paired with a creamy ham and mushroom salad, it becomes a complete meal that offers warmth, richness, and balance in every bite. The casserole is simple: lightly fried potatoes layered with seasoned eggs and topped with melted cheese, baked until golden and bubbling. On the side, a refreshing yet hearty ham-mushroom salad, combined with sweet corn and mayo, cuts through the richness and rounds out the plate beautifully. This duo is proof that you don’t need complicated techniques or exotic ingredients to make something deeply flavorful and fulfilling.

Full Recipe

Ingredients

For the Potato and Egg Casserole

• 1 kg potatoes, peeled and cut into cubes or thin slices

• Vegetable oil, for frying

• Salt and black pepper, to taste

• 6 eggs

• 0.5 tsp dried garlic

• 1/3 tsp turmeric

• Salt and black pepper, to season the eggs

• 100 g grated cheese (any semi-hard cheese like mozzarella or gouda)

• Foil, for baking

For the Ham-Mushroom Salad

• 250 g cooked or smoked ham, diced

• 250 g pickled mushrooms, drained

• 150 g hard cheese, grated

• 150 g canned corn, drained

• 2 tbsp mayonnaise

• 100 g extra grated cheese (for topping, optional)

• Fresh green onion, chopped

• Fresh dill, chopped

Cooking Directions

Step 1: Prepare the Potatoes
Peel and cut the potatoes into small cubes or thin slices. Heat a generous amount of vegetable oil in a skillet over medium-high heat. Add the potatoes, season with salt and black pepper, and fry until lightly golden and half-cooked—about 8–10 minutes. Stir occasionally to prevent sticking. Transfer to a baking dish in an even layer.

Step 2: Season and Prepare the Eggs
In a medium bowl, crack the 6 eggs. Whisk until well combined and fluffy. Add salt, black pepper, dried garlic, and turmeric. Mix well to evenly distribute the spices and give the mixture a warm golden hue.

Step 3: Pour and Layer
Pour the egg mixture evenly over the pre-cooked potatoes in the baking dish. Gently shake the dish to allow the egg to settle around the potatoes. Cover the dish with foil to trap moisture during baking.

Step 4: Bake the Casserole
Preheat the oven to 180°C (356°F). Bake the casserole, covered, for 30 minutes. Then remove the foil, sprinkle the grated cheese evenly on top, and return to the oven. Bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the top is golden.

Step 5: Prepare the Salad
While the casserole is baking, make the salad. In a large mixing bowl, combine the diced ham, pickled mushrooms, grated cheese, canned corn, and mayonnaise. Mix until everything is well coated. Add a little extra grated cheese on top if desired. Chill until ready to serve.

Step 6: Add Fresh Herbs
Just before serving, chop fresh green onion and dill and sprinkle over both the salad and the casserole for extra freshness and aroma.

Step 7: Serve and Enjoy
Serve generous portions of the potato and egg casserole hot from the oven, alongside a scoop of the creamy ham and mushroom salad. This combination is hearty, flavorful, and perfect for a casual dinner or a comforting weekend meal.

Nutrients (Per Serving, approx.)

• Calories: 420 kcal

• Protein: 22 g

• Carbohydrates: 35 g

• Fat: 22 g

• Fiber: 4 g

• Calcium: 180 mg

• Iron: 3 mg

Why You’ll Love This Recipe

You’ll love this recipe because it marries the best of two comfort-food worlds. The casserole is warm, cheesy, and satisfying, while the ham-mushroom salad is creamy yet refreshing. Together, they provide both indulgence and balance. It’s the kind of dish you can make on a lazy Sunday and enjoy with your family, but it’s also easy enough for a weeknight when you want something fuss-free but filling. Plus, both components of the dish can stand alone—so you can make the casserole for breakfast or the salad for a quick lunch.

The Origins and Inspiration Behind the Dish

Potato casseroles have long been staples in European households, especially in Eastern and Central Europe, where eggs, potatoes, and cheese are everyday staples. The addition of turmeric and garlic adds a subtle global flair, while the ham and mushroom salad nods to traditional Slavic and German-inspired dishes where preserved vegetables and meats are often combined into cold salads. This recipe is inspired by home cooking traditions that stretch across borders, blending rustic comfort with a slightly modern touch.

Ingredient Spotlight

Potatoes form the hearty base, crisping slightly from the initial fry before soaking up the eggs during baking. Eggs bind everything together, bringing protein and richness. Turmeric and garlic might seem like small additions, but they elevate the eggs with color and subtle spice. Cheese is the crown jewel—melty, golden, and bubbling, turning the casserole from humble to indulgent. The ham in the salad offers savory, smoky notes, while the pickled mushrooms bring tang and earthiness. Sweet corn balances it all with a pop of freshness, and mayonnaise binds it together in creamy harmony. Fresh dill and onion finish the dish with brightness.

Storage and Reheating Tips

This dish is excellent for meal prep or leftovers. Store the casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 170°C (340°F) for 15 minutes, or microwave in short intervals. The salad can be kept chilled in the fridge for 2–3 days, though it’s best consumed fresh for the best flavor. Avoid freezing the salad because of the mayonnaise, but the casserole freezes well. Wrap portions tightly and freeze for up to 2 months, thawing overnight in the fridge before reheating.

Common Variations to Try

You can easily adapt this recipe to your taste. Try adding spinach, zucchini, or bell peppers to the casserole for extra veggies. Swap ham for turkey or chicken in the salad if you prefer leaner meats. For a vegetarian option, replace the ham with chickpeas or roasted mushrooms. If you want a richer casserole, layer in a bit of cream or sour cream with the eggs. Spice lovers can add chili flakes or smoked paprika to the casserole mix for extra heat.

Pairing Recommendations

This dish pairs beautifully with fresh bread or garlic toast, perfect for scooping up the salad and casserole together. A crisp cucumber or tomato salad adds brightness, while roasted vegetables can make the meal even heartier. For drinks, try a glass of chilled white wine like Sauvignon Blanc, or a light beer that complements the richness without overpowering. If you prefer non-alcoholic options, sparkling water with lemon or homemade iced tea works perfectly.

Health Benefits

This recipe balances indulgence with nutrition. Potatoes provide fiber and potassium, while eggs deliver high-quality protein and vitamins like B12. Cheese adds calcium and protein, and turmeric contributes anti-inflammatory properties. Ham provides additional protein, and mushrooms bring antioxidants and minerals. Dill and green onions add vitamins A and C, making this a dish that’s not only comforting but also nourishing.

Conclusion

Potato and Egg Casserole with Ham-Mushroom Salad is the ultimate combination of hearty, creamy, and refreshing. It proves that comfort food doesn’t have to be complicated—just a few simple, quality ingredients brought together with care. This recipe is versatile enough to serve for family dinners, festive gatherings, or even as part of a brunch spread. Whether you enjoy it fresh out of the oven or as leftovers the next day, this dish has everything you could want: flavor, texture, balance, and comfort.